This Fresh Thai Chicken Salad is a burst of color and flavor! It features tender chicken, crunchy veggies, and a yummy creamy peanut dressing that ties everything together.
Mixing it up with the added crunch of peanuts makes it even better! I love having this salad for lunch because it feels fresh and filling, plus the dressing is simply irresistible!
Key Ingredients & Substitutions
Chicken: I recommend using cooked chicken breast for its lean protein. If you’re short on time, rotisserie chicken is a great shortcut. You can also substitute with grilled tofu or shrimp for a different twist!
Mixed Salad Greens: You can use any greens you enjoy—romaine, spinach, or even arugula work wonderfully. Don’t hesitate to mix it up based on what’s fresh or on hand!
Peanut Butter: Creamy peanut butter gives the dressing a smooth texture. If you’re looking for a healthier option, try natural peanut butter with no added sugar. Allergic to peanuts? Almond butter or sunflower butter make great substitutes!
Vegetables: Feel free to customize the veggies! You can add snap peas for crunch or swap red bell pepper with yellow or green ones based on your preference.
How Do You Perfectly Whisk a Dressing?
Making a creamy dressing might seem tricky, but it’s all about the technique! Here’s how to get it just right:
- Start by adding the peanut butter and soy sauce to a bowl, then whisk until combined.
- Gradually whisk in each of the other ingredients: honey, lime juice, rice vinegar, sesame oil, ginger, and garlic, until smooth.
- If you find the dressing too thick, add warm water a tablespoon at a time to reach the desired consistency.
- Taste and adjust; you might want it tangier or sweeter depending on your taste!
This method ensures a velvety dressing that clings nicely to your salad without being grainy. Enjoy creating your salad!
Fresh Thai Chicken Salad With Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or thinly sliced
- 4 cups mixed salad greens (e.g., romaine, spinach, or mixed baby greens)
- 1 cup purple cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 1/2 cup cucumber, thinly sliced or julienned
- 1/4 cup red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1/4 cup roasted peanuts, roughly chopped (for garnish)
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon fresh lime juice (about half a lime)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1-2 teaspoons grated fresh ginger
- 1-2 cloves garlic, minced
- 2-4 tablespoons warm water (to thin dressing, as needed)
- Optional: 1 teaspoon sriracha or chili garlic sauce for a spicy kick
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare. With all the fresh ingredients, you’ll spend a few minutes chopping and mixing everything before enjoying a delightful and nutritious salad!
Step-by-Step Instructions:
1. Prepare the Salad:
In a large salad bowl, combine the mixed salad greens, purple cabbage, carrot, cucumber, red bell pepper, green onions, cilantro, and mint leaves. Gently toss these ingredients together to mix them well. Finally, add the cooked shredded chicken on top of the veggies.
2. Make the Dressing:
In a medium bowl, whisk together the creamy peanut butter and soy sauce until smooth. Then, add the honey (or brown sugar), lime juice, rice vinegar, sesame oil, grated ginger, and minced garlic. Continue whisking until everything is well combined and smooth.
3. Thin the Dressing:
If your dressing is too thick, you can thin it out by adding warm water. Do this one tablespoon at a time until you get a nice creamy yet pourable consistency that you like.
4. Adjust Flavors:
Give your dressing a taste! If you prefer a bit more tang, add extra lime juice. For sweetness, add a little more honey. And if you like it spicy, simply mix in some sriracha or chili garlic sauce!
5. Drizzle and Toss:
Generously drizzle the creamy peanut dressing over the salad. Toss everything together gently, making sure that the dressing evenly coats all the salad ingredients.
6. Add the Crunch:
Before serving, sprinkle the chopped roasted peanuts on top for an extra crunch. They will add a delightful texture to the salad!
7. Serve and Enjoy:
This fresh Thai chicken salad is best enjoyed immediately while the veggies are crisp and colorful. Enjoy your delicious and healthy meal!
This dish combines fresh crisp vegetables, tender chicken, and a rich, tangy peanut dressing, making it a perfect light meal or side dish. Enjoy your delicious creation!
FAQ for Fresh Thai Chicken Salad With Creamy Peanut Dressing
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just ensure it’s shredded or sliced to mix well with the salad.
How Do I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 2 days, while the dressing can last for up to a week. Simply give it a stir or whisk it again before use!
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the creamy peanut dressing a day in advance. Just keep it in a sealed container in the fridge. If it thickens, add a little warm water and whisk before using.
What Can I Substitute for Peanut Butter?
If you need a substitute due to allergies or preferences, try using almond butter or sunflower butter for a nut-free option. Keep in mind that flavor and texture will vary slightly!
